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		<title>Learn sous-vide with Enrique Fleischmann and Sammic</title>
		<link>https://www.sous-vide.cooking/learn-sous-vide-with-enrique-fleischmann-and-sammic/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 15 Jul 2025 08:19:10 +0000</pubDate>
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					<description><![CDATA[Do you want to improve the shelf life of your products? Are you interested in cooking with greater precision, efficiency and food safety? Looking to make [&#8230;]]]></description>
		
		
		
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		<title>Vitello tonnato</title>
		<link>https://www.sous-vide.cooking/vitello-tonnato/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 30 Oct 2024 08:20:05 +0000</pubDate>
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					<description><![CDATA[Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g [&#8230;]]]></description>
		
		
		
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		<title>Macedonia and granita of infused fruits</title>
		<link>https://www.sous-vide.cooking/macedonia-and-granita-of-infused-fruits/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 22 Aug 2024 08:06:14 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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					<description><![CDATA[Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 [&#8230;]]]></description>
		
		
		
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		<title>Irish coffee with tonka bean infused cream</title>
		<link>https://www.sous-vide.cooking/irish-coffee-with-tonka-bean-infused-cream/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 08 Aug 2024 08:13:07 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
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					<description><![CDATA[Ingredients 40 g of espresso 30 g of burnt whisky 22 g of brown sugar 120 g of cream (30% fat) 2 g of tonka bean [&#8230;]]]></description>
		
		
		
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		<title>Chilli-infused brownie</title>
		<link>https://www.sous-vide.cooking/chilli-infused-brownie/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 01 Aug 2024 08:10:11 +0000</pubDate>
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		<category><![CDATA[brownie]]></category>
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					<description><![CDATA[Ingredients 150 g of flour 340 g of room temperature butter 24 g of fresh chilli 560 g of sugar 150 g of cocoa powder 200 [&#8230;]]]></description>
		
		
		
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		<title>Stuffed arepas with reina pepiada</title>
		<link>https://www.sous-vide.cooking/stuffed-arepas-with-reina-pipiada/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 18 Apr 2024 07:42:31 +0000</pubDate>
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		<category><![CDATA[Arepas]]></category>
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					<description><![CDATA[Ingredients: For the filling: 2 chicken breasts 50g of cilantro 2 avocados 10g of mayonnaise Juice of 1 lemon For the dough: 300ml of warm water [&#8230;]]]></description>
		
		
		
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		<title>Cod in green sauce with its cheeks cooked at low temperature</title>
		<link>https://www.sous-vide.cooking/cod-in-green-sauce-with-its-cheeks-cooked-at-low-temperature/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 11 Apr 2024 07:40:12 +0000</pubDate>
				<category><![CDATA[Fish]]></category>
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					<description><![CDATA[Ingredients: 200 g of desalted cod loin 15 g of olive oil 180 g of fish velouté sauce 5 g of freshly chopped parsley 55 g [&#8230;]]]></description>
		
		
		
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		<title>Lobster in achiote butter</title>
		<link>https://www.sous-vide.cooking/lobster-in-achiote-butter/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 21 Nov 2023 09:13:29 +0000</pubDate>
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					<description><![CDATA[Ingredients: 300 gr of raw lobster tail 110 gr of butter 55 gr of achiote 2 gr of black pepper 3 gr of salt 45 gr [&#8230;]]]></description>
		
		
		
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		<title>Coffee-infused tiramisu</title>
		<link>https://www.sous-vide.cooking/coffee-infused-tiramisu/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 31 Oct 2023 09:04:58 +0000</pubDate>
				<category><![CDATA[Fruit and others]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[receta]]></category>
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		<category><![CDATA[Tiramisú]]></category>
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					<description><![CDATA[Ingredients: 150 gr of cream 110 gr of pasteurized egg yolks 16 gr of pasteurized egg whites 80 gr of coffee candies 400 gr of mascarpone [&#8230;]]]></description>
		
		
		
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		<title>Low-temperature burger from -21°C</title>
		<link>https://www.sous-vide.cooking/low-temperature-burger-from-21c/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 01 Jun 2023 08:55:35 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Burger]]></category>
		<category><![CDATA[Hamburguesa]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
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					<description><![CDATA[Ingredients: 200 g of minced beef Cheese Lettuce Tomato Onion Sauce to taste Preparation: To start to prepare this burger recipe, first mould the minced meat [&#8230;]]]></description>
		
		
		
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